| |
| INGREDIENTS |
| 1 |
small butternut squash |
| 1 tsp |
cinnamon |
| ¼ c |
orange juice |
| ¼ c |
maple syrup |
|
|
|
| RECIPE |
- Preheat oven to 400ºF.
- Using a sharp knife, cut off top of squash, then cut lengthwise in half and then in quarters. Scoop out seeds.
- Place wedges in large glass baking dish skin side down. Sprinkle cinnamon evenly over squash.
- Whisk together orange juice and syrup, drizzle over squash, cover tightly with foil and roast for 45 minutes.
- Serve immediately with syrup in bottom of dish drizzled over all.
|
|
|
| SERVING SUGGESTION |
SERVING SIZE:
1 wedge
NUMBER OF SERVINGS:
4
|
|
|
| NUTRITION FACTS |
| |
| Calories |
166 |
|
| Total Fat |
0 |
g |
|
| Saturated Fat |
0 |
g |
|
|
|
| Sodium |
11 mg |
|
| Total Carbohydrates |
35 g |
|
| Fiber |
4 g |
|
| Protein |
3 g |
|
|
|
